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PORK, LOIN OF, MARINADED AND BAKED (a German recipe)

Take the skin from a loin of pork, lay the meat in a deep earthen pan, pour over it half a pint of vinegar, and put with it two sliced onions, twelve young sage-leaves, a sprig of thyme and sweet basil, a dozen juniper berries, six cloves, twenty bruised peppercorns, and a table-spoonful of salt. Let the pork remain in this marinade five or six days, turning and basting it twice a day. Take it up, put it with the pickle into a baking-dish, and baste frequently. When it is about half baked, pour half a cupful of boiling water into the dish, strain the gravy, and put it back. When the meat is sufficiently cooked, serve on a hot dish, skim the gravy, and pour it round. Time to bake, twenty-five minutes to the pound. Probable cost, 9 1/2d. to 10 1/2d. per pound.